Description
Crispy, flavorful tacos filled with blackened salmon, refreshing slaw, and creamy avocado, delivering a culinary experience that delights the senses.
Ingredients
- 4 cups thinly sliced cabbage (about ½ head)
- 2 tablespoons rice vinegar
- 1 tablespoon mayonnaise
- 3 tablespoons lime juice (divided)
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped dill
- Kosher salt
- ½ cup sour cream
- 1 chipotle in adobo sauce
- 2 ripe avocados (diced)
- 1 pound center-cut salmon fillet (skin and bones removed)
- 2 tablespoons homemade blackening seasoning
- 1 tablespoon canola oil
- 12 (6-inch) corn or flour tortillas
- ½ cup cilantro leaves
- ¼ cup dill
- 2 serrano chiles (thinly sliced)
- 1 lime (quartered)
Instructions
- Prepare the slaw by mixing together the sliced cabbage, rice vinegar, mayonnaise, 2 tablespoons of lime juice, chopped cilantro, chopped dill, and a sprinkle of kosher salt in a large bowl. Set aside.
- Make the chipotle crema by combining sour cream and the chipotle in adobo sauce, mixing thoroughly and adjusting seasoning if necessary.
- Prepare the avocado mash by mashing the diced avocados with the remaining lime juice and salt to taste.
- Pat the salmon fillet dry and rub both sides with blackening seasoning. Heat canola oil in a skillet over medium-high heat and cook the salmon for 4-5 minutes on each side until blackened and cooked through.
- Warm the tortillas in a separate pan for about 30 seconds on each side until pliable.
- Assemble the tacos by placing slaw, a piece of blackened salmon, avocado mash, and a dollop of chipotle crema on each tortilla. Top with fresh cilantro, dill, sliced serrano chiles, and a squeeze of lime before serving.
Notes
For additional flavor, consider adding mango or pineapple to the slaw. Always monitor the salmon cooking time to avoid drying it out.